Instructions

1 Wash the trout on the inside and outside and pat dry with a paper towel. Make four diagonal cuts about 1 cm deep on each side of the fish. Stir together 1 tsp. oil with the chili oil, fish sauce and rice wine. Use this to brush both the inside and the outside of the fish.

2 Wash the cabbage leaves and line a steamer inset with them. Lay the fish on them side by side and sprinkle with the sugar.

3 Clean and wash the ginger, carrots and leek and cut into short thin strips. Heat the remaining oil and sesame oil in a wok and sauté the vegetables in it. Then spread it over the fish.

4 Bring 500 ml water to a boil in the wok. Place the steamer inset containing the fish in it. Cover and steam the fish for around 20 minutes. Sticky rice goes well with this dish.